Stick of Butter Steak and Rice Recipe

Name: Stick of Butter Steak and Rice
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 6
Ingredients: 2 cups rice; 1/2 medium onion, thinly sliced; 8 ounces sliced baby portobello mushrooms; 2 10 ounce cans beef consomme; 1 10 ounce can condensed french onion soup; 1/2 cup water; 1 cup grated parmesan cheese, divided; 8 Tablespoons butter; 1 1/2 pounds cube steak; 1 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/2 teaspoon pepper; 2 Tablespoons chopped parsley

Cook Time: 70 minutes

Ingredients

2 cups rice
1/2 onion, thinly sliced
8 ounces sliced baby portobello mushrooms
2 (10 ounce) cans beef consomme
1 (10 ounce) can condensed French onion soup
1/2 cup water
1 cup grated Parmesan cheese, divided
8 tablespoons butter, cut into pieces
1 1/2 pounds cube steak
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons chopped parsley

Directions

Preheat your oven to 350F (180C).

In a 9x13-inch baking dish, combine the rice, sliced onion, mushrooms, beef consomme, French onion soup, and water. Mix everything well to ensure even distribution.

Dot the mixture with pieces of butter, then sprinkle 3/4 cup of the grated Parmesan cheese over the top.

Season the cube steaks with garlic powder, kosher salt, and black pepper. Place them on top of the rice mixture.

Finish by sprinkling the remaining Parmesan cheese over the steaks.

Cover the baking dish with aluminum foil and bake in the preheated oven for 50 minutes.

After 50 minutes, remove the foil and continue baking for an additional 20 to 30 minutes, or until the liquid is absorbed, the rice is fully cooked, and the top is golden brown.

Once done, remove from the oven and garnish with chopped parsley before serving.

Nutrition Facts (per serving)

Calories: 644
Total Fat: 40g (51% Daily Value)
Saturated Fat: 20g (101% Daily Value)
Cholesterol: 165mg (55% Daily Value)
Sodium: 906mg (39% Daily Value)
Total Carbohydrate: 27g (10% Daily Value)
Dietary Fiber: 2g (6% Daily Value)
Total Sugars: 3g
Protein: 43g (86% Daily Value)
Vitamin C: 3mg (3% Daily Value)
Calcium: 246mg (19% Daily Value)
Iron: 3mg (17% Daily Value)
Potassium: 879mg (19% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

The Story Behind Stick of Butter Steak and Rice

The Stick of Butter Steak and Rice is a modern comfort food creation rooted in American home cooking traditions. While the exact origin is difficult to trace, it emerged as a way to combine hearty protein with flavorful rice in a single, easy-to-bake dish. The concept of baking a steak atop a bed of seasoned rice, enriched with butter and canned soups, became popular in the late 20th century when convenience meals began gaining traction in households across the United States. It exemplifies the trend of one-pan meals, blending simplicity with indulgence.

Regional Characteristics

This dish is particularly popular in the Southern and Midwestern United States, regions known for their love of butter, rice, and rich, savory casseroles. In these areas, cooks often add local twists such as smoked paprika, hot sauce, or extra mushrooms to suit regional tastes. While the basic recipe uses cube steak and canned French onion soup, local variations might include ground beef, cheddar cheese, or even cream of mushroom soup to achieve a creamier texture. These adaptations reflect the dishs flexibility and its deep roots in home-style American cuisine.

How It Differs from Similar Dishes

Unlike traditional steak-and-potatoes meals, this recipe integrates rice as both a base and a flavor carrier. The butter-soaked rice absorbs the juices of the steak, creating a harmonious blend that sets it apart from fried or grilled steak dishes. Compared to other baked steak casseroles, the unique addition of French onion soup and consomme gives this dish a slightly tangy and savory depth, distinguishing it from more standard meat-and-rice recipes. Additionally, the layering methodsteak over rice with cheese and butterensures both elements cook evenly while retaining moisture.

Typical Serving Occasions

Stick of Butter Steak and Rice is most often served as a family dinner or potluck centerpiece. Its all-in-one nature makes it convenient for weeknight meals, while its rich flavors and visually appealing presentation allow it to stand out during holiday gatherings or casual get-togethers. It is usually paired with simple sides such as steamed vegetables or a crisp salad, emphasizing the dish itself as the main attraction.

Interesting Facts

The name Stick of Butter Steak highlights the generous use of butter, a hallmark of classic American comfort cooking.
Some home cooks experiment with slow cookers to make the steak more tender, reducing the risk of overcooking.
Despite its simplicity, the dish can support numerous substitutions, making it adaptable for dietary preferences or ingredient availability.
The combination of cubed steak with rice baked under cheese and butter mirrors European gratin techniques but with distinctly American flavors.
Many online recipe communities have shared tweaks, such as adding bacon or swapping cheeses, demonstrating its versatility and popularity among home cooks.

FAQ about Stick of Butter Steak and Rice Recipe

Yes, you can substitute cube steak with ground beef, sirloin, or even chuck steak. Keep in mind that tougher cuts may require longer cooking times or alternative cooking methods, such as slow cooking, to avoid toughness.

Yes, you can assemble the dish ahead of time, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. If baking straight from the refrigerator, add an extra 10–15 minutes of cooking time.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The rice may absorb more liquid as it sits, so adding a splash of broth or water when reheating can help restore moisture.

Yes, this recipe freezes well. Allow the dish to cool completely, then portion it into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven or microwave.

For best results, reheat in the oven at 325°F (165°C) covered with foil until warmed through. You can also reheat in the microwave, adding a bit of broth or water to prevent the rice from drying out.

Yes, you can reduce the butter by half without significantly affecting the recipe. For an even lighter version, replace part of the butter with olive oil or use unsalted butter to better control the saltiness.

Cube steak can easily become tough if overcooked. To prevent this, make sure it is fully covered with foil during most of the baking process and avoid baking it much longer than recommended. Alternatively, searing the steak before baking can help lock in juices.

Yes, you can adapt this recipe for a slow cooker. Layer the rice and liquid mixture on the bottom, then place the seasoned steak on top. Cook on low for 6–7 hours or high for 3–4 hours, checking for rice doneness.

Yes, you can omit mushrooms or replace them with another vegetable such as zucchini, bell peppers, or carrots. The flavor will change slightly but the recipe will still work well.

Stick of Butter Steak and Rice is rich and hearty, so lighter sides such as a green salad, roasted vegetables, or steamed broccoli pair well with it.

Comments

Scott

10/06/2025 01:52:54 PM

It cost about $20-25 to make the single recipe. I doubled it and used 2 casserole dishes. I forgot to add the butter but it was still really good. The grocery store didn't have parsley or French onion soup. I used the powder French onion soup mix instead, 1 package of soup mix with 20oz water to match the 2x10oz cans called for in the recipe. The next day I took some of the leftovers and made stir fry rice just adding some butter and egg.

Summer

07/27/2025 07:48:24 AM

I so wanted to love this recipe, unfortunately, it was terrible. I followed the recipe as stated. It had little taste, and the meat was so tough I could strap it on my feet, wear it as shoes, and it wouldn't have worn out for eons. I will never make this again using cube steak. I had a whole 9x13 inch pan of this stuff that no one wanted to eat. To save it, I removed the cube steak from the rice and chopped it up. I chopped and cooked a pound of bacon in a large skillet, drained off all but 2 Tbsp of grease. Threw the chopped cube steak in and tossed it all together. Added a Tbsp of Badia Complete Sazon and some Texas Pete hot sauce. Added the rice into the large pan and stirred it all together. Left it to heat through and then served it up again. Everyone liked it enough to finish the pan. I loathe wasting food, and this saved this recipe from going in the trash. I will make this again, but I will use ground beef or cook the meat separately. This has the potential to be a really great recipe, unfortunately, not as it is.

CrispBowl3897

07/09/2025 11:56:18 PM

Yes I took out the mushrooms and added slices of bacon cooked well done and crumbled. I actually did the steak , off of the stick of better chicken recipe that I use regularly. Took the mushrooms out of that one also.

jcisney

07/11/2025 09:40:03 PM

Saw this recipe on social media. Didn’t use mushrooms and used ground beef (2lbs) and made some patties (using same seasoning) since I didn’t have any cube steak on hand. Tasted good and my family liked it. I thought it was pretty salty but they thought it wasn’t. I would make it again and used unsalted butter and omit the salt from the beef.

Celeste

09/05/2025 07:26:58 PM

I needed a little more liquid. I did some substitutions though. Good taste. My rice wasn’t done at 55 minutes in the middle, but the edges were mushy. I used cream of mushroom soup instead of French onion soup and I used beef broth instead of consommé. I did not use parm cheese but used Swiss cheese on top only.

R

07/29/2025 11:24:17 AM

I made this dish and in my opinion it would have to be the best dish that I have tasted. The only tweak I did to the recipe was to use 2 cans of French onion soup and not add water. If less sodium beef consommé and French onion soup is available I would use that. I would definitely make it again.

Catherine

09/25/2025 09:11:10 PM

Omg, this was soooooo good! Just make sure u dont bake too long or it will be on dry side. It was fabulous with the onions and fresh mushrooms. Definitely saving this one.

Alexis

09/13/2025 09:43:57 PM

Next time, I'll make the rice and the cube steak separately. The rice was AWESOME. The steak was so intensely overcooked following the directions here.

Margaret Lindstrom

07/14/2025 12:11:51 AM

Cooked according to directions, didn't leave anything out. The flavors of the rice mixture were good but it still didn't cook all the way. The steak was tough - most of us didn't eat. IF we try it again, it will probably be with ground beef.

StormChaserWB

07/13/2025 12:51:38 AM

Easy to prepare, would cut a little salt next time. Will definitely make this again.

Eric Morris

08/09/2025 12:04:13 AM

I read the gripes b4 I made it. idk what those people made, but it wasn't this! Great flavor! Rice was done perfectly. How can something with campbell's beef consume and french onion be bland? This was rich with flavor. The only thing I did different was use more garlic on the meat...

Sherry

09/22/2025 02:31:28 PM

After watching the video, I was so hoping this was going to taste as good as it looked but.... nope! I followed the recipe to the letter..... rice was way too much. The steak was tough, chewy. The Parm is NOT the right type of cheese for that dish. This was just a total fail. My husband will usually eat anything because he hates to waste food. He said he would rather eat a bowl of microwave Rice a Roni over this dish. For those who have tried it and like it..... happy for you. This one won't be made again.

Leslie

09/15/2025 02:58:14 PM

after reading the reviews, I wonder if using a slow cooker would be better. at least the meat would be tender and moist.

Rhonda

08/27/2025 11:52:24 PM

The parmesan cheese did not mesh well in this recipe. Gave it too much tang and caused the off taste. The rice would at least have been better but not sure it would have helped the steak. How does a cubed steak get SO tough. Now, to figure out how to save the rest so the $$ isn't such a waste. I will try the suggestion that another reviewer offered. Sorry, this recipe goes into the not again box

Chris

08/10/2025 07:28:38 PM

My husband and son were definitely skeptical. But every little bit went. This will definitely be added to the rotation.

Brenda Key

08/09/2025 01:13:47 AM

I made this as directed with no changes. My family was not impressed with the rice (I ended up putting more than half in the trash) however they thought the cube steak was OK. My first disappointment with my FAVORITE recipe lady Nichole.

Eric Morris

08/09/2025 12:04:13 AM

Amy Martin

07/25/2025 11:37:55 PM

I’ll be sharing this with everyone I know.

Cheers To Tito

07/15/2025 01:47:00 AM

Rice in the middle, undercooked. Rice on the edges, mush. Meat was overcooked. Literally terrible.

jodie

07/14/2025 08:31:10 PM

I make cubed steak and mushrooms often but I wanted to try this one out. The cubed steak was dry and the rice turned out more like porridge. I really wanted to love this recipe but unfortunately this one didn’t even make it out of the gate. A rating of 1 star is even too high. Sorry.

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